Preparation

1. Preheat oven to 350 F
2. Heat 1-2 T of butter in large skillet. Add onion and saute.
3. Add squash to onions; cover and steam until squash is tender.
4. Drain and add corn, cumin, garlic, and pepper to the mixture. Cover and cook for five more minutes.
5. Stir in cheese and scoop mixture into a 1 1/2 quart casserole dish. Top with seasoned bread crumbs.
6. Bake for 25-30 minutes

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